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Diner-inspired cupcakes

On a hot summer day, there is nothing better than a cold root beer float or a rich chocolate malt. We’ve taken those classic flavors and put them into cupcakes.

Chocolate malt cupcakes
When you don’t want to worry about your dessert melting, make these cupcakes instead, and you won’t even miss the ice cream.

Chocolate malt cupcakes

Yields 12


  • 3/4 cup butter
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips
  • 2 eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup milk

Malt frosting:

  • 1 cup butter
  • 2 teaspoons vanilla
  • 4 cups powdered sugar
  • 2/3 cup malted milk powder
  • 2 or 3 tablespoons vanilla coconut milk


  1. Preheat oven to 350 degrees F and prepare a muffin tin with cupcake liners.
  2. Add butter to a saucepan and melt. Add sugar, cocoa powder and chocolate chips and stir until the ingredients are combined and the chocolate is melted. Remove from heat.
  3. Add eggs and vanilla and stir until combined.
  4. Pour into muffin tin and bake for about 15 minutes or until a toothpick comes out clean and the cake bounces back if you touch it with your finger. Let cool.
  5. Prepare frosting by adding butter, vanilla and malted milk to a mixing bowl. Slowly add the sugar and milk and mix until combined.
  6. When cupcakes are cool, add a generous amount of malt frosting to the top and serve.

Up next: Root beer float cupcakes >>

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